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Brussels Sprouts With Onion & Bacon
SERVES: 12
Ingredients
· 250g (half lb) thickly sliced lean bacon, cut crosswise into thin strips
· 1 Spanish onion, thinly sliced
· 8 garlic cloves, halved lengthwise
· 250 ml (1 pint) chicken stock
· Coarse salt and freshly ground pepper
· Sugar (optional)
· 2 kilos (4 lbs) brussel sprouts, trimmed
Method
1. In a large, frying, cook the bacon over moderately high heat until browned, about 8
minutes. Add the onion and garlic, reduce the heat to moderate and cook, stirring,
until softened, about 5 minutes. Add the stock, season with salt and pepper and a
pinch of sugar and cook until the liquid has reduced to 125 ml (half pint), about 12
minutes.
2. Meanwhile, in a large pot of boiling salted water, blanch the brussel sprouts until
barely tender, about 3 minutes.
3. Add the sprouts to the frying pan. Simmer gently over moderate heat, stirring
occasionally, until tender throughout, about 10 minutes; season with salt and pepper.
Using a slotted spoon, transfer to a bowl. Boil the liquid in the pan over moderately
high heat until reduced to about 4 tabs. Pour the sauce over the brussels sprouts and
serve.
Burdfields Country Market, 64 The High Street, Mill Lane, Billingshurst, West Sussex,
RH14 9NY 01403 784445 • www.burdfield.co.uk
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